Product description 1.Pure natural sweeteners, pure natural flavors and very low carbohydrate calories 2.Supporting Body Immune System 3.Enhancing Lean Muscle Growth 4.Providing Natural Antioxidants 5.Exported to more than 200 countries , USA, Europe , Africa... 6.It Can be tested by the third party lab 7.Quality represents the top quality of ingredient manufacturing industry in China
1.Building Muscles 2.Designed to deliver full spectrum protein fractions and microfractions. 3.Naturally rich in anticatabolic Branch Chain Amino Acids, BCAA 4.In addition to a healthy diet, Whey Protein may increase lean body mass and athletic performance. 5.A convenient and great tasting way to maintain a healthy immune system 6.Providing Natural Antioxidants Package & Storage Packing detail: Packed in paper-drums and two plastic-bags inside. Net Weight 25kgs/drum.
Storage situation :Stored in a cool and dry well-closed container, keep away from moisture and strong
Shelf Life :two years under well Storage situation and stored away from direct sun light ane heat.
In the food industry, since whey protein has many unique functional properties (such as solubility, water holding - water absorption, gelatinity, adhesion, elasticity, whipping foam and emulsifying properties, etc.) rational use of these functions Characteristics can greatly improve the quality of food, it has also been widely used.
A. Frozen Food: As in cold drinks ice cream production, it serves as an inexpensive source of protein and can also be used to replace skimmed milk powder to reduce the cost of the product. It is good emulsification, the ice cream mixture system viscosity, freezing is very useful, especially in low-fat products can be significantly improved taste, texture, high ice cream is not only an excellent substitute for milk powder, and give ice cream very Fresh milk flavor. B. baked goods: such as bread, cookies, cookies and other production can use whey protein, increase the size of bread, improve the moisture content, so that bread is more soft, especially to add low calcium content of whey protein concentrate, This effect is particularly prominent. In the cake system, the use of WPC instead of eggs, can improve the protein paste hardness and viscosity, so you can prevent leavening agent generated CO2 escape. In cookies and soft cookies, WPC can be used as an alternative to eggs, and it is also a very economical source of milk solids for improving the color and chewiness of whole and low fat. C. fermented dairy products: whey protein is also used in yogurt and other fermented dairy products production, commonly used low-salt whey protein not only will not affect the fermentation and flavor, but also play a very good role, that is, during the shelf life Slow down the stratification of yogurt and the precipitation of whey. After appropriate heat treatment, strengthen the WPC yogurt has a higher viscosity and better water retention, but also can reduce the acid on the probiotics and lactase damage, enhance the activity of intestinal enzymes. D. Meat products: the addition of whey protein can promote meat protein and water, but also help the formation of colloidal products and re-forming meat. Adding whey solution containing more than 10% of the protein to the ham can control the loss of moisture and fat and prevent the increase in the weight and flavor of the meat after cooking. Adding whey protein to the sausage helps the fat emulsions prevent fat from separating and accumulating.